The correct way to make steamed eggs with meat foam, and the steps to make steamed meat foam with eg

Steamed eggs with minced meat. Ingredients 3 eggs, 50 grams of minced meat.

Seasoning: 5 grams of vegetable oil, 3 grams of salt, 2 grams of minced ginger, 2 grams of oyster sauce, 2 grams of light soy sauce, 5 grams of dark soy sauce, 2 grams of chicken essence, 5 grams of starch, 5 grams of chopped green onion.

Preparation Prepare the ingredients first, then beat the eggs in a bowl, add a little soy sauce and salt, stir well, filter the egg liquid with a mesh sieve, it will make the steamed eggs more tender, and filter out the egg whites that are not stirred evenly. If there is no mesh sieve, this step can also be omitted, add twice as much warm water or cold boiled water as the egg mixture and stir well, the warm water is best not hot. Remove the foam from the egg mixture, cover the container and place in the steamer.

Put cold water on the pot, turn the heat to medium and steam for about 10 to 15 minutes.

When steaming the egg custard, you can start to fry the minced meat, pour hot oil into the wok, stir-fry the ginger slices, remove the ginger, add the chopped green onion and minced meat and stir-fry, add a little cooking wine, stir-fry the minced meat until the color turns white, add a little light soy sauce and light soy sauce, then add a little water and stir-fry until broken, finally sprinkle with chopped green onions, add a little salt and sugar to taste, and then add to the steamed egg custard.

a。Why do you steam eggs in warm water?

The warm water here is not warm water that is boiled to the temperature of warm water, but warm water that is cooled to about 40 degrees after boiling, because there is no air in the boiled water, even if it is boiled in cold water, there will be no air, and when steaming eggs, such water will not produce bubbles because of the air, and the steamed eggs will not have small pores. If the temperature is too high, the egg liquid will set immediately, so steaming the eggs with warm water will not only avoid small pores, but also shorten the steaming time.

b.Are there any requirements for that bowl of steamed eggs?

It is best to use a thicker porcelain bowl for steaming, because a thicker bowl conducts heat more slowly, the egg liquid in the bowl will be heated more evenly, and the overall heating rate and time will be closer, so that the steamed eggs will be smooth and flat.

Cooking tips When steaming eggs, be sure to use boiling water, never use raw water, first boil the water, and then turn it into warm water, the temperature is too hot The egg liquid will be scalded into egg drops; When pouring warm water, the ratio of water to eggs should be controlled at 2:1, so that the steamed egg custard is soft and delicious.

2. If there is no strainer to filter the egg liquid, you can use a small spoon to scoop out the bubbles on the surface to prevent honeycombs from appearing in the steamed egg custard.

3. The choice of pork is to choose the meat on the back of the neck, which is delicious and not greasy.

4. When steaming eggs, be sure to steam them with water, and cover them with plastic wrap to prevent the steam from falling into the custard.

5. The time for steaming eggs can be about ten minutes, don't steam for too long, it is easy to get old in normal times.

Preparation of steamed eggs with minced meat.

The tenderloin I use is actually best with an 8:2 ratio of lean to fat. Ginger, green onions.

After slicing the meat, chop it, about a minute or so, sprinkle with salt, and then put the chopped shallots and minced ginger, these two can also be left out, if you don't eat green onions and ginger. You can also add tender meat powder, and the meat will be more tender after steaming.

After chopping, it is = sticky, when chopping the meat, it is arranged horizontally and vertically, and the outside is adducted inward, which will be faster, and then put on a plate, spread on the bottom of the plate, the middle can be very thin, or simply empty.

The reason for knocking in the eggs and putting the ginger slices is to improve the freshness.

I have a rice cooker, so I put this on after the rice is boiled, and this is good when the rice is ready, if it is boiled separately and steamed, put it on the steaming drawer after the water is boiled, and it is generally good for 3 minutes, and then the residual temperature is about a minute, sprinkle with chopped green onions.

The color is not very pretty, but the taste is still very good

Ingredients: eggs, minced meat. Lack of slag.

Ingredients: cooking wine, lemon juice, appropriate amount of salt, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of sesame oil, a little light soy sauce.

Steps: 1. After the eggs are beaten, pour in the cooking wine, and a small amount of lemon juice to remove the smell;

2. Add cold boiled water to the egg mixture, the ratio of cold boiled water to the egg liquid is one to one, and add salt to taste;

3. Put the minced green onion and ginger into the meat foam and mix well, and spread the cooking wine in a bowl after removing the fishy taste;

4. Pour the egg wash over the meat foam;

5. Cover with a lid or plastic wrap and steam over high heat;

6. After steaming, pour a little light soy sauce;

7. When you eat it quietly, pour sesame oil and sprinkle with chopped green onions.

Steamed goose eggs with minced meat.

Ingredients: 1 goose egg, 1 bowl of pork filling, salt, light soy sauce, dark soy sauce, water starch, white sugar, broth, sesame oil, chives, garlic (if you like to eat garlic, you can chop the garlic into garlic puree);

Method]: 1Add all the seasonings to the minced pork in turn, add the bone broth several times, stir in the same direction until the gum is strong, add a little water starch to starch, pour in sesame oil and mix well (play a role in sealing the pulp, the minced meat is not easy to depulp), and finally add an appropriate amount of chopped chives and mix well and set aside;

2.Knock the goose eggs into a bowl and beat them, add an appropriate amount of bone broth and stir well, put a little salt to taste, pour them into a steaming bowl, and skim off the floating dust; 3.After the water in the steamer boils, put it in the steaming bowl, cover the lid, and steam over medium-high heat for about 12 minutes;

4.Put the minced pork on a plate and slightly flatten, open the lid of the steaming bowl, gently put the flattened minced meat on top of the egg custard, do not cover the lid of the steaming bowl, steam for another 6 minutes over medium-high heat, turn off the heat, simmer for 5 minutes and then remove from the pot, pour a little sesame oil and seafood soy sauce on the minced meat egg custard, and it can be eaten.

Cooking Tips]:

1. Don't choose too thin minced pork, fat three thin seven is more appropriate, add seasoning to the minced meat and mix slightly, be sure to divide it into the same direction for many times into the bone broth, add water starch after the gum is strengthened, and finally add sesame oil and chives, so that the whipped minced meat looks very rich, and the finished product is tender and juicy after steaming.

2. Goose eggs are very clear in summer, and the bone broth can be slightly more after being beaten, and the finished product will be very tender and smooth, if you can't buy goose eggs, use eggs or duck eggs as well.

3. After the goose eggs are put into the steaming bowl, they need to be steamed until they are set, so that the egg custard can hold the minced meat, after the minced meat is put in, do not cover the lid of the steaming bowl, so that the operation of the minced meat matures quickly, the egg custard will not get old, and it is very important to simmer for a while without opening the lid after turning off the fire.

The meat foam method of steamed eggs with meat foam is as follows:Ingredients: minced pork and eggs.

Excipients: shallots.

Seasoning: salt, sugar, steamed fish soy sauce, light soy sauce, oyster sauce.

1.Put the ground pork in a bowl, add salt, sugar, light soy sauce, and stir well with chopsticks.

2.Add the oyster sauce and mix well by hand.

3.Add the prepared green onion and ginger water (soak the green onion segments, ginger slices and Sichuan peppercorns in water, and use the water of the green onion and ginger with your hands) and stir well with chopsticks.

4.Beat 4 eggs into a bowl, add a small amount of salt and stir well with chopsticks.

5.After stirring, add the same amount of water and continue stirring.

6.Strain the ginger egg mixture into a large bowl that can be used in the steamer.

7.Boil a steamer on water and steam over medium heat for 5 minutes.

8.Stir-fry with less oil, add minced meat, stir-fry until it changes color and set aside.

9.Pour the fried minced meat over the egg mixture that has been steamed for 5 minutes and spread it flat with chopsticks.

10.Cover the pot and continue to steam for 3 minutes, remove with a tool and sprinkle with chopped green onions.

11.Drizzle in the steamed fish soy sauce and make a few strokes with a spoon to enjoy.

Steamed eggs with minced meat is a very simple home-cooked dish, because it is nutritious and easy to digest, so it is very suitable for babies, pregnant women, the elderly, and the sick.

First we prepare the materials:

Ingredients: 3 eggs, 50 grams of minced meat.

Seasoning: 5 grams of vegetable oil, 3 grams of salt, 2 grams of minced ginger, 2 grams of oyster sauce, 2 grams of dark soy sauce, 5 grams of light soy sauce

2 grams of chicken essence, about 5 grams of starch, and 5 grams of chopped green onions.

Steps: Step 1: Beat 3 eggs into a bowl and stir well!

Step 2: After stirring well, add about 150ml of warm water at about 40 degrees and 3 grams of salt, stir evenly and remove the foam on the surface.

ps: The volume of warm water and the volume of egg liquid are generally 1:1, if you want to eat a little older, add water 1:1, if you want to eat a little tender, of course

The proportions are all OK.

Step 3: Steam the eggs! Bring the water to a boil and keep the heat high! Without plastic wrap, the egg liquid thickness is steamed for 5 minutes within 2cm, and it takes 10 minutes to steam if the plastic wrap is sealed!

If you want to never steam old, then I recommend that you seal the egg mixture in plastic wrap!

Step 4: Stir-fry the sauce! The pot must be hot, pour out the oil after adding oil to the pan, add the minced meat and stir-fry, add cooking wine to remove the smell when stir-frying, add minced ginger when the minced meat is slightly yellow, then add light soy sauce, oyster sauce, dark soy sauce, and 50ml of water, and boil for 3 minutes to bring out all the umami of the meat.

After that, add 2 grams of chicken essence, water starch to thicken, and finally pour vegetable oil on the surface of the sauce, remember not to stir! This will make the sauce smooth and shiny!

PS: The last step is simply called "bright oil" or "bright oil".

Last step: Remove the steamed eggs, drizzle with sauce and sprinkle with chopped green onions!

The preparation time of this home-cooked side dish is about 10 minutes, which is very delicious!

Precautions and technical points!

Eggs into the bowl, be sure to stir before entering the steamer, if you stir in advance, then the eggs may sink, the water floats, resulting in the separation of water and eggs!

After beating the eggs, add salt to them with warm water! Do not add salt in advance, adding salt in advance will cause the egg liquid to solidify in advance, destroy the color of the egg liquid itself, and cause the egg water to separate and cannot be fused.

After the egg liquid is adjusted, the foam on the surface must be scooped clean with a spoon! Otherwise, bubbles or honeycomb eyes will appear! Because the air in the bubble will not break in the early stage of steaming, when the bubble bursts, the surface layer of the egg liquid has been formed, and it will form a bubble eye.

In order to avoid steam water from the lid dripping into the bowl and ruining the shape of the egg custard, it is highly recommended to seal the bowl mouth of the egg liquid with plastic wrap.

When stir-frying the sauce, you can stir-fry it to your liking! But there is a note: when the surface of the minced meat is fried until it is slightly yellow, add sauce to it, so that the fried minced meat will be more fragrant! The following chart layer microfocus is sufficient! ↓↓

Ingredients: 3 eggs, minced meat.

Ingredients: 1 tbsp light soy sauce, 1 2 tbsp dark soy sauce, appropriate amount of salt, 1 tbsp vegetable oil, 4 green onions, 2 slices of ginger Method: Prepare the ingredients first, then beat the eggs in a bowl, add a little light soy sauce and salt, and stir well.

Strain the egg mixture through a mesh sieve to make the steamed eggs more tender, and filter out the egg whites that have not been stirred evenly. This step can also be omitted if there is no mesh screen. Add twice as much warm water or cold boiled water as the egg mixture and stir well, the warm water is best if it is not hot to your hands.

Skim off the foam on the surface of the egg mixture, cover the container and place it in the steamer. Pot with cold water, turn to medium heat and steam for about 10-15 minutes. (The steaming time should be increased or decreased according to the size of the container and the amount of egg mixture).

When steaming the custard, we can start stir-frying the minced meat. Pour hot oil into the wok, add ginger slices and stir-fry until fragrant, then remove the raw ginger, then add chopped green onions, and stir-fry with meat foam. Add a little cooking wine, wait for the meat foam to stir-fry until the color is white, add a little dark soy sauce and light soy sauce, and stir-fry with a little water until it is broken.

Finally, sprinkle chopped green onions, add a little salt and sugar to taste, then remove from the pan and add to the steamed egg custard.

Steamed eggs with minced meat: Put the minced meat in the pot, add a little soy sauce, raw and soy sauce and stir-fry well.

Beat an egg, add two and a half eggshells of warm water, stir well, remove the foam, steam on high heat for about ten minutes in a pot with cold water, you can put the minced meat one minute in advance, sprinkle with chopped green onions, and get out of the pot.

Nutritious and delicious egg custard finish.

First of all, stir the eggs well, then add warm water and salt to continue to stir evenly, then steam in the pot for eight minutes, while the pot is steaming, use a stir-fry pot, add oil in a hot pan, put in ginger, garlic and peppercorns, then pour in minced meat and bean paste, stir-fry evenly, add a little green onion foam and salt, chicken essence monosodium glutamate, and then use water starch to collect the juice, and finally take out the steamed eggs and pour the freshly fried juice.

First of all, we beat the eggs into the plate, add an appropriate amount of light soy sauce, add a little salt, then put the minced meat on top, and then add an appropriate amount of chopped green onions and steam for about 15 minutes, which is super delicious.

First prepare some fresh pork chopped for later use, heat the oil, add the green onion, ginger and garlic and stir-fry until fragrant, then pour in the pork, then add seasonings, stir-fry on high heat, and then pour the minced meat into the egg liquid, steam it in the pot and eat.

Preparation of steamed eggs with minced meat.

1.Prepare the materials. (Fresh meat foam bought from the supermarket, before putting it in the refrigerator to freeze, divide the amount of each time in a plastic bag, and then flatten it with the palm of your hand to freeze, and soak it in cold water for a while when you use it next time.) As shown in Figure 1).

2.Crack the eggs in a bowl and add a pinch of light soy sauce and salt.

3.Stir the egg mixture to combine.

4.Filter the egg mixture through a mesh sieve to make the steamed egg more tender, and do not filter out the egg whites that have not been stirred (this step can be omitted without a mesh sieve).

5.Add twice as much lukewarm water as the egg wash (preferably not burning your hands).

6.Stir well, strain out the instant noodles floating on the egg mixture, and finally cover the lid or cover with plastic wrap and put it in the steamer.

7.Pot with cold water, turn to medium heat and steam for about 10-15 minutes. (depending on the size of the container and the number of eggs).

8.When steaming, we can fry the minced meat. Heat oil in a wok, add ginger slices and stir-fry until fragrant, then remove the raw ginger, then add chopped green onions, and stir-fry with meat foam.

9.Add a few drops of cooking wine, wait for the meat foam to stir-fry until the color is white, add a little dark soy sauce, light soy sauce, and a little water to stir-fry.

10.Sprinkle chopped green onions, add a pinch of salt and sugar to taste and stir-fry out of the pan.

11.Pour the scrambled meat foam over the steamed eggs.

12.The tender and delicious steamed egg with minced meat is ready. Garnish with coriander and sesame seeds.